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Tommette de Corbières

This small hexagonal cheese comes from the Languedoc region and is made with raw ewe milk and tradional rennet. The firm pâte is pale yellow and almost translucent. Aged about two months, the cheese develops a mild slightly honey-like flavor. During the aging process, each cheese is washed twice a week with salt water and then sprayed with an amber Grenache, a local fortified wine that tastes a bit like sherry.